The combination for this pizzetta is a real winner and lends itself perfectly to a smaller format pizzetta. It’s salty, sweet, has great texture and makes a great change from having a tomato base. I’ve added a thin layer of caramelised onions and I’ve also candied the walnuts with sugar, but you can just simply roast them if you want.
Method
Heat your pizza oven to 400 degrees
Make sure you peel is clean and dry and lightly dust with semolina. Lightly dust each side of your dough with semolina and stretch over your peel. Use your fingers to lightly ‘crimp’ around the edges of your dough to form the crust.
Bake your pizzetta base in the oven until slightly crisped, puffed but remove before it is perfectly cooked.
Spread a thin layer of caramelised onions on your pizzetta, slice your goats cheese and lay a few slices on top of your onions, scatter around the black olives and the chopped walnuts and finish cooking – remove when the cheese is soft and gooey and the crust has coloured and slightly blistered. Drizzle with a little Capezzana olive oil and serve straight away.
This dish was roasted in the Alfa Forni 5 Minuti. For more information and prices, click here.
Ingredients:
1 x recipe of my ‘Simple pizza-style flatbread’
Small handful of roasted or candied walnuts – chopped
3 x brown onions – sliced and gently cooked until soft, sweet and golden
Small handful of your favourite black olives – cut in half
Anchovy& Kale Chimichurri with Goats Gouda Pizza! This pizza tastes fresh and spicy with a tangy quality from the melted goat’s cheese and zingy lime running through the chimichurri. It’s a super twist on a classic tomato sauce base with the kale providing some earthy depth. Serve with pickled veg and a peppery wild rocket [...]
Gorgonzola, Coppa and Truffle Honey Pizzetta! I think this is such a perfect topping for a small pizzetta or a bruschetta, it has a perfect balance of saltiness and sweetness and is an interesting change from having a tomato base. If you can’t get hold of truffle honey just use regular honey, however the [...]
🍅 The Art of Pizza The Queen of Pizzas — The Perfect Margherita The simplicity of perfection There are few dishes as universally loved or as deceptively simple as the Margherita pizza. A perfect balance of exceptional authentic dough, tomato, mozzarella and basil, it is the very definition of Italian elegance and proof that when [...]
The perfect appetiser - Rosemary and Olive Focaccia! Focaccia is a great starter served with a good olive oil and balsamic vinegar, dipped into winter soups or as a gourmet sandwich bread stuffed with meatballs and mozzarella. This recipe is fast and forgiving for first time bakers and you can top it with just about [...]
Goats cheese, black olive and walnut Pizzetta
The combination for this pizzetta is a real winner and lends itself perfectly to a smaller format pizzetta. It’s salty, sweet, has great texture and makes a great change from having a tomato base. I’ve added a thin layer of caramelised onions and I’ve also candied the walnuts with sugar, but you can just simply roast them if you want.
Method
This dish was roasted in the Alfa Forni 5 Minuti. For more information and prices, click here.
Ingredients:
Related Posts
Anchovy & Kale Chimichurri with Goats Gouda Pizza
Gorgonzola, Coppa and Truffle Honey Pizzetta
The Art of Pizza – The Queen of Pizzas, The Perfect Margherita
Rosemary & Olive Focaccia